Chestnut Free Whole30 Chorizo Sweet Potato Hash

Total time45 min

Prep time15 min

Cook time30 min

Chestnut Free Whole30 Chorizo Sweet Potato Hash

Smoky, hearty, and packed with color, this skillet meal is the kind of breakfast-for-any-meal dish that earns a permanent spot in your weekly rotation. The chorizo is made entirely from scratch — ground pork seasoned with smoked paprika, cumin, oregano, and a splash of apple cider vinegar — so you know exactly what's going into it with zero mystery ingredients or fillers to worry about. Sweet potato cubes get cooked low and slow in a cast iron skillet until they're caramelized and fork-tender, building a naturally sweet base that plays beautifully against all that bold, spiced pork. Red bell pepper adds a pop of freshness and a little crunch, and the whole thing comes together in one pan before eggs are nestled right into the hash and cooked to a perfectly set, runny-yolked finish. Avocado and fresh cilantro on top take it from satisfying to genuinely craveable. Because every component is built from whole, recognizable ingredients, this is a recipe where people with specific dietary needs can dig in without second-guessing a single bite.

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Ingredients

4 servings

For the chorizo

1 lb ground pork
2 tsp smoked paprika
1 tsp ground cumin
1 tsp dried oregano
½ tsp garlic powder
½ tsp onion powder
¼ tsp cayenne pepper
¼ tsp ground black pepper
½ tsp salt
1 tbsp apple cider vinegar
Bragg Organic Raw-Unfiltered Apple Cider Vinegar - 32 fl oz Bragg Organic Apple Cider Vinegar Heinz All Natural Apple Cider Vinegar Spectrum Naturals Organic Apple Cider Vinegar Filtered Dynamic Health Organic Apple Cider Vinegar with Mother
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For the hash

1.5 lbs sweet potatoes (about 2 medium), peeled and cut into ½-inch cubes
1 medium red bell pepper, diced
3 tbsp avocado oil, divided
½ tsp salt, plus more to taste

For the eggs

4–8 large eggs

For serving

2 tbsp fresh cilantro, roughly chopped (optional)
1 avocado, sliced (optional)

Instructions

1
In a large bowl, combine the ground pork with the smoked paprika, cumin, oregano, garlic powder, onion powder, cayenne, black pepper, salt, and apple cider vinegar. Mix with your hands until the spices are evenly distributed throughout the meat.
2
Heat 1 tbsp of the avocado oil in a 12-inch cast iron skillet over medium-high heat until shimmering. Add the seasoned pork and cook, breaking it into small crumbles with a wooden spoon, for 7–9 minutes until cooked through with no pink remaining and the edges are lightly browned, reaching 160°F (71°C) on an instant-read thermometer. Transfer the cooked chorizo to a plate and set aside, leaving any rendered fat in the pan.

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